• 1/2 cup of chopped onion
• 1/2 cup of chopped celery
• 1 garlic clove, minced
• 3 tablespoons of shortening
• 1- 1 pound can of tomatoes (2 cups)
• 1 - 8 ounce can of tomato sauce (1 cup)
• 1 1/2 teaspoon of salt
• 1 teaspoon of sugar
• 1 tablespoon of Worcestershire sauce
• 1/2 to 1 teaspoon of chili powder
• A dash of hot pepper sauce
• 2 tablespoons of cornstarch
• 12 ounces of frozen shelled shrimp, thawed
• 1/2 cup of chopped green pepper

In a skillet, cook the onion, celery and garlic in shortening until tender, but not brown. Add tomatoes, tomato sauce and the next 5 ingredients. Simmer uncovered for 45 minutes. Mix cornstarch with 1 tablespoon of cold water, stir into sauce. Cook and stir till mixture thickens and bubbles. Add shrimp and green pepper. Cover, simmer for 5 minutes. Serve with Parsley Rice Ring. Serves 6